Global Sourdough Market - Forecasts from 2025 to 2030

The sourdough market is evaluated at US$1.895 billion for the year 2025 growing at a CAGR of 10.28% reaching the market size of US$2.677 billion by the year 2030.

Sourdough bread is one of the oldest forms of bread, used since ancient times. It was developed in Egypt around 3000 years ago and gradually spread to ancient Europe, continuing to be popular today. In recent years, the demand for sourdough bread has surged due to its nutritional and health benefits.

Bread production is a time-consuming and labor-intensive process. A French microbiologist published a study in 1857 regarding microbial leavening, which has become essential for bread making. Since then, various bakers and businesses have invested significant capital in enhancing and innovating bread products.

The production of sourdough is crucial to meeting this demand. During production, the dough is leavened with a mixture of lactic acid bacteria and yeast. It is well known that bread will always contain some yeast and lactic acid, which significantly impacts the flavor of the bread. The presence of these bacteria and lactic acid is detectable by the average consumer.

One major advantage of sourdough bread is its enhanced sensory and nutritional attributes, which have led to an increased shelf life compared to yeasted loaves. The ingredients used in sourdough play a significant role; for example, the flours contribute to the stability and longevity of the product. Barley flour, with its high glucan content, is widely used to reduce starch crystallization, thereby enhancing firmness and delaying staling. Soy flour is also utilized for its moisture retention and crystallization reduction properties and can serve as a substitute for wheat flour.

Different types of sourdough have significant roles in the market. Type I has a pH range between 3.8 and 4.5 and is used as a leavening agent in bread. Type II bread has a pH range of around 3.5 or lower; it is available in liquid form and is used in making waffles, biscuits, and cookies. This type is often referred to as industrial bread because its production adapts to specific strains, resulting in a pumpable product. Type III is the most commonly used sourdough and is known for its quality and extensive properties.

The market for sourdough has substantial demand and is expected to register significant growth in the coming years.

• It was introduced in Europe at the time of the gold rush in California. The sourdough market has a significant presence worldwide. Europe has a significant share of the market. The traditional production method has declined and has undergone considerable changes with the introduction of yeast in it. The experts and specialists are still using the traditional method worldwide. The European regulations have also had an impact by protecting the use of traditional methods in various European countries.
• In June 2024, Puratos announced the opening of its new Sourdough Institute. It is a unique institute for the application of art and science in making sourdough products. This new Institute houses the world's only Sourdough Library. It has the 153 sourdoughs stored in-house, and the library ensures the biodiversity of strains. It has the 1,500 strains isolated to understand the fermentation process in the pursuit of better-tasting, healthier sourdough products.

Global sourdough market drivers:

• Growing demand for burgers and sandwiches

With the expanding food and beverages industry worldwide the need for sandwiches and burgers is increasing. The sandwiches and burgers are becoming common food items worldwide. The sourdough bread items give an alternate option for people looking for a gluten diet. In October 2023, Rustik Oven announced the expansion of its line of products with the introduction of new Sliced Sourdough Sandwich Loaves. This is available in both Sourdough and Multi-Grain Sourdough varieties. It is slow-baked in small batches with no artificial colors or flavors, each of the new varieties is non-GMO project verified and made using the traditional European baking process.

The global sourdough market is segmented into five regions worldwide:

By geography, the sourdough market is segmented into North America, South America, Europe, Middle East and Africa, and Asia Pacific. The major economies like China, Japan, India, and South Korea dominate the Asia-Pacific region. Some of the fastest-growing emerging economies are from this region such as ASEAN countries.

The Asia Pacific region is expected to see notable growth in the region, propelled by the food and beverages sector growth. According to the India Brand Equity Foundation (IBEF), India is the largest populated country in the world. The growing consumption of food is expected to reach US$ 1.2 trillion by 2025-26, owing to urbanization and changing consumption patterns.

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Report Coverage:

• Historical data & forecasts from 2022 to 2030
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The Global Sourdough Market is segmented and analyzed as below:

By Type

• Type I
• Type II
• Type III
• Others

By Application

• Bread
• Cake
• Pizza
• Waffles
• Others

By Distribution Channel

• Offline
• Hypermarkets
• Others
• Online

By Geography

• North America
• USA
• Canada
• Mexico
• South America
• Brazil
• Argentina
• Rest of South America
• Europe
• United Kingdom
• Germany
• France
• Italy
• Spain
• Rest of Europe
• Middle East and Africa
• Saudi Arabia
• UAE
• Rest of the Middle East and Africa
• Asia Pacific
• China
• India
• Japan
• South Korea
• Taiwan
• Thailand
• Indonesia
• Rest of Asia-Pacific